Tuesday, May 4, 2010

Mumbai Biryani !!

1 kg / 2.2 lb of Chicken cut into pieces 
3 cups of Rice, long grained (Kohinoor Basmati), washed and half cooked.
2 cups of vegetable oil
2 cups onions sliced
1-2 no of potatoes, peeled and cubed into 3-4 cm pieces
1 tbsp ginger-garlic paste
1 cup chopped tomato
1 tsp cumin powder
1 tbsp thinly sliced ginger
2 cups yogurt
2 tbsp garam masala pwd
Salt to taste

Half cook the long grained rice in a heavy bottom pan. Let the rice boil on medium high flame approx 10-15 min. Strain the rice and keep it aside. Make sure you do not over cook.
1. Heat the oil in a heavy bottomed pan, fry the onions till golden brown. Remove with a slotted spoon on an absorbent kitchen towel and keep them aside.
2. In the same oil, add ginger-garlic paste, saute for 3 minutes.
3. Add the tomatoes and cook till the oil separates/comes to the surface.
4. Add the chicken pieces, yogurt, and cumin powder.
(if you have marinated the chicken before there is no need to add extra ginger-garlic paste and yogurt (step 2 and 4). You can marinate the chicken and keep it aside for 1/2 an hour, marinate the chicken pieces with 1 tsp of ginger-garlic paste and 1-2 tbsp of yogurt),
5. Stir fry for 6-7 minutes.
6. Add potatoes and salt. Saute and cook for another 5 minutes.
8. In another large heavy bottomed pot, put a layer of chicken (without the gravy) and potatoes, cover with half of the half cooked rice.
9. Crush and sprinkle part of fried onions and half of the garam masala.
10. Pour some gravy on the top. Repeat this process a second time or till all the ingredients are used up.
11. Now, cook on low heat and place some live charcoal on the lid for 20 minutes. 
12. Alternatively, this could also be done in an oven.

Serve hot with raita.